Puff Pastry Donuts are Easy With This Mad Genius Tip

Cronuts at home? It’s easier than you think.

Food & Wine

December 22, 2017

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I've got a mad genius tip for the easiest donuts
that you're ever going to make. [MUSIC] .The donuts that
we are going to make are kind of like this
croissant style donut that you can buy at a lot
of fancy bakeries now, but believe it or not you
can make them very easily at home using puff pastry.
I'm juts going to go ahead and unfold it onto
a work surface. And you're just going to stamp it
out. One of the cool things about this trick is
you're not going to only get your regular donut, but
you're going to get your donut holes. Once you stamp
all your donuts out, you're going to go ahead and
fry them and I'm using vegetable or canola oil, anything
mild. We're going to go ahead and do it at
360 degrees. Check this out, they puff up because In
puff pastry there's hundreds and hundreds of layers of butter,
and when that butter hits the hot oil it expands
and causes it to blow up. You know they're ready
when they're golden and they're puffed and they already look
delicious. I'm gonna go ahead and transfer them to a
little cooling rack here. And this is the time to
coat them in whatever you'd like. I'm using cinnamon and
sugar because it's very classic. But you can also dip
them in a little glaze or coat them in powdered
sugar if that's what you want. Check this out, my
It's steamy, it's flaky, it's crunchy, and there you have
it. Probably some of the most delicious donuts that you'll
ever eat. That's a flaky donut. [MUSIC]

I've got a mad genius tip for the easiest donuts
that you're ever going to make. [MUSIC] .The donuts that
we are going to make are kind of like this
croissant style donut that you can buy at a lot
of fancy bakeries now, but believe it or not you
can make them very easily at home using puff pastry.
I'm juts going to go ahead and unfold it onto
a work surface. And you're just going to stamp it
out. One of the cool things about this trick is
you're not going to only get your regular donut, but
you're going to get your donut holes. Once you stamp
all your donuts out, you're going to go ahead and
fry them and I'm using vegetable or canola oil, anything
mild. We're going to go ahead and do it at
360 degrees. Check this out, they puff up because In
puff pastry there's hundreds and hundreds of layers of butter,
and when that butter hits the hot oil it expands
and causes it to blow up. You know they're ready
when they're golden and they're puffed and they already look
delicious. I'm gonna go ahead and transfer them to a
little cooling rack here. And this is the time to
coat them in whatever you'd like. I'm using cinnamon and
sugar because it's very classic. But you can also dip
them in a little glaze or coat them in powdered
sugar if that's what you want. Check this out, my
It's steamy, it's flaky, it's crunchy, and there you have
it. Probably some of the most delicious donuts that you'll
ever eat. That's a flaky donut. [MUSIC]